Heat the oven to 375 degrees F. Roll out one disk of dough on a lightly floured surface to 1/8-inch thickness, and transfer to a 9-inch pie pan. Set aside and keep chilled.

Roll the remaining dough to 1/8-inch thickness and cut slits or use a miniature star cutter to create vents.

Combine the rhubarb, strawberries, sugar, and flour in a large bowl, and transfer to the prepared pie pan; drape the rolled-out dough over the pie. Trim the edges of both crusts, leaving a 1/2-inch overhang.

Fold the dough under, lightly pinching to seal the top and bottom crusts. Crimp around the rim and chill for 10 minutes. Bake on the center shelf of the oven until golden brown -- 45 to 55 minutes. Cool on wire rack.

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